The U.S. Environmental Protection Agency (EPA) estimates that approximately 106 million tons of food were wasted in the United States in 2019.
A Closer Look at US Food Waste Estimates (2019)
The EPA's estimates for 2019 categorize food waste generation across various sectors, highlighting the significant volume of food that never reaches consumption or is discarded. This comprehensive assessment provides a clearer picture of where food waste originates within the nation.
The breakdown of wasted food generated in 2019, according to EPA estimates, is as follows:
| Sector | Estimated Wasted Food (Million Tons) | Primary Fate (for specified sector) |
|---|---|---|
| Food Retail, Food Service, and Residential | 66 | Approximately 60% sent to landfills |
| Food and Beverage Manufacturing and Processing | 40 | |
| Total Estimated Wasted Food | 106 |
A substantial portion of the food wasted in the retail, food service, and residential sectors—roughly 60% of the 66 million tons—was sent directly to landfills. This practice not only represents a loss of valuable resources but also contributes to environmental challenges.
The Environmental and Economic Toll of Food Waste
Food waste has far-reaching consequences, impacting the environment, economy, and society. When food is discarded, especially in landfills, it decomposes and produces methane, a potent greenhouse gas that contributes to climate change. Beyond greenhouse gas emissions, wasting food also means squandering the vast amounts of resources used in its production, including water, energy, and land. Economically, food waste represents billions of dollars in lost revenue for businesses and increased costs for waste management.
Strategies to Combat Food Waste
Addressing the significant challenge of food waste requires a multi-faceted approach involving individuals, businesses, and governments. Implementing effective strategies can lead to substantial reductions in waste, resource conservation, and economic benefits.
Here are key strategies to reduce food waste:
- Source Reduction:
- Meal Planning: Plan meals and grocery lists to buy only what is needed.
- Proper Storage: Store food correctly to extend its shelf life.
- Smaller Portions: Serve smaller portions at home and in restaurants to reduce plate waste.
- "Ugly" Produce: Embrace imperfect produce, which is often discarded due to cosmetic standards.
- Food Rescue and Donation:
- Donate Edible Surplus: Businesses and individuals can donate excess edible food to food banks, shelters, and community organizations, redirecting it to feed people in need.
- Food Recovery Programs: Support or participate in programs that collect leftover food from events or restaurants.
- Composting and Anaerobic Digestion:
- Compost Organics: For food scraps that are not edible or cannot be donated, composting can convert them into nutrient-rich soil amendments, reducing landfill volume and creating valuable resources.
- Anaerobic Digestion: Utilize anaerobic digestion facilities to convert food waste into biogas (renewable energy) and digestate (fertilizer).
- Consumer Education:
- Educate consumers about the differences between "best by," "sell by," and "use by" dates to reduce premature discarding of food.
- Provide tips on food preservation and creative ways to use leftovers.
By adopting these strategies, it is possible to significantly diminish the amount of food wasted, contributing to a more sustainable and resource-efficient future.
